Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Mar 16 because its ugly, that's why.

Because its ugly, that's why. And it promised to challenge me to learn something new. I know very little about celery root, but since I made the investment to buy one, I now have the motivation to find out how to cook it---at least once.

I have heard of celery root puree---in fact tasted I may have tasted it in a restaurant once. If I recall, it is a nice compliment to sauces and meats while at the same time offering a 'vegetized' substitute for 'mashed potatoes.' Not that we don't love mashed potatoes...

After haranguing around the web, I found some useful information. Celery root has a pungent celery-like flavor---with hints of parsley. Celery root is a special variety of celery---developed by gardeners during the Renaissance. Its a good source of potassium, and can be substituted in recipes calling for cauliflower, fennel or turnips. In fact, from what I read, it sounds like I might sometimes prefer the special flavor of celery root!